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Poke (pronounced poh-kay), the bite-size marinated fish salad famous in Hawaii, is so popular that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from Los Angeles to New York. But it's easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal.

Source: EatingWell Magazine, March/April 2017


Read the full recipe after the video.


Brown Rice Salad


Instructions Checklist
  • Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.

  • Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

Nutrition Facts

about 1 3/4 cups each
442 calories; protein 29.5g; carbohydrates 34.3g; dietary fiber 7g; sugars 3.9g; fat 21.9g; saturated fat 3.4g; cholesterol 88mg; vitamin a iu 3496.1IU; niacin equivalents 17.1mg; vitamin b6 1.1mg; vitamin c 31.3mg; folate 65.2mcg; calcium 93.1mg; iron 2.7mg; magnesium 58.8mg; potassium 828mg; sodium 791.7mg; thiamin 0.6mg; added sugar 2g; calories from fat 197kcal.

1 1/2 starch, 1 vegetable, 3 lean meat, 3 1/2 fat